Looking for a new tasty quiche recipe? I have a super delicious one for you! It uses one of my favorite kind of bread: English Muffin Bread. This English Muffin Bread Veggie Quiche is easy to make and so good! I think it’s perfect for any time of year, but it works especially well for when having holiday houseguests like Christmas morning.
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This quiche is loaded with great veggies including zucchini, tomatoes, mushrooms, and onions. I love how the English Muffin bread makes a delicious crust on this quiche. I worked on this recipe over a few weeks (I ate a lot of pieces of quiche!) and reached perfection with it. It’s so good, I never get tired of eating it as a leftover either. The English Muffin Bread gives it such a delicious taste.
English Muffin Bread Veggie Quiche and When To Serve it
I love making this recipe because it really is easy and the ingredients are easy to find. Even my veggie hating son loves this recipe and he only picks out a few mushrooms but eats the rest of his piece without noticing the veggies. I find the veggies blend in well with this recipe so it is kid-friendly and gets veggie resistant kids to eat some veggies (yay!).
This quiche is perfect for any time of year, especially when your home garden is producing lots of zucchini, tomatoes, and onions in the fall. Since these veggies can be found year round in the grocery stores, it is easily made any time of the year. I find it to be a perfect holiday recipe when I have houseguests for Christmas or New Year’s Day morning.
This recipe works fantastic for breakfast, brunch, or a lunch meal.
Alternative Additions to This Quiche Recipe: Make it Hybrid
I like to make my Hybrid recipes and this recipe can easily fall into that category.
What’s a Hybrid Recipe? It’s my own design for cooking to make a dish work for two diets for vegetarians and meat-eaters. My family is a Hybrid family composed of vegetarians and meat-eaters so I strive to find recipes that work for both types of diets. I’m a busy mom of three boys so I often try to find recipes from one recipe that will work for all.
This quiche recipe is easily made into a Hybrid Dish by mixing in tofu chunks into one-half of the quiche and ham chunks into the other half. It’s kind of like a half and half pizza, no different and just as easy to do. When making a quiche recipe like this one, the tofu and ham chunks stay in place and don’t shift around so that when you cut it, it’s easy to cut into vegetarian pieces and meat containing pieces.
Just pay attention to what side is meat and which is tofu when you put it into the oven. Often the tofu or ham chunks are visible so it’s easy to tell.
I love this recipe as a veggie quiche or with added tofu for even more protein. My husband and sons love it as veggie or with ham. It’s good all three ways:) It’s ideal for when you are having a vegetarian guest over for a meal so you can make a meal that works for both vegetarians and meat-eaters.
Ingredients Needed for English Muffin Bread Veggie Quiche
The ingredients needed for the quiche include the following:
- English Muffin Bread slices
- coconut oil
- skim milk
- fresh parsley (dried works too)
- dry mustard
- green onions
- Colby and Monterey Jack shredded cheese
- sliced mushrooms
- Optional to make it a Hybrid Dish: ham chunks and tofu chunks (1 cup of each)
This recipe is made using a handheld electric mixer and a 9×13 inch rectangular baking dish (I use glass). The vegetables do not need to be cooked prior to cooking this dish, simply add them in and they get well cooked during the cooking time in the oven. I like this because then I don’t need to wash a frying pan too:)
I hope you try this out because the English Muffin Bread is so amazing in a quiche! It’s super yummy! Drop me a note sometime if you make it, I’d love to hear about it:)
Delicious Meal Additions
I love to have a slice of buttered and jam bathed English Muffin Bread on my plate next to a piece of this quiche. The whole loaf is not used in this recipes so there are a few pieces left in order to add this to a plate. Or simply buy two loaves to ensure you have enough for all to enjoy a slice with their quiche.
If you make this quiche veggie without adding any meat, yet you desire meat, simply cook meat on the side such as slices of bacon or sausage. I imagine some people may enjoy ground beef mixed in instead of ham as another option. I will have to try this recipe with ground beef for the meat-eaters in my own family.
Related Breakfast Recipe Post: Spicy Potato Egg Salad Bake
Related Hybrid Recipe Post: Hybrid Vegetarian/Meat Jambalaya
Looking for more vegetarian and hybrid recipes for your own family and dinner guests? Sign up here for info for when my Hybrid Recipe cookbook will be available on Amazon.
I hope you enjoy this recipe because that’s why I like to share it:) I love playing in the kitchen cooking and finding yummy stuff to share with you all!!
Copyright @12/4/2017 Julie Hoag. All Rights Reserved.
English Muffin Bread Veggie Quiche
- 8 slices English Muffin Bread
- 1 teaspoon coconut oil
- 8 eggs
- 2 cups milk, skim
- 2 Tablespoons parsley, fresh chopped, or use 1 mounded Tbsp. dried parsley
- 1 teaspoon dry mustard
- 1 teaspoon salt
- 1/4 cup green onions chopped
- 2 cups zucchini diced
- 8 ounces mushrooms, sliced
- 2 cups Colby and Monterey Jack cheese, shredded
- 1 cup tomato diced
- Grease a 9x13 inch glass dish with 1 tsp. coconut oil.
- Break up 8 slices of English muffin bread and spread across bottom of the dish.
- Blend the following ingredients together in a large mixing bowl using a hand blender for 45 seconds to 1 minute: 8 eggs, 2 c. skim milk, 2 Tbsp. chopped fresh parsley, 1 tsp. dry mustard, and 1 tsp. salt.
- Stir the 2 c. diced zucchini, 1 c. diced tomato, 1/4 c. chopped onion, and 8 oz. sliced mushrooms into the egg mixture and stir. Pour it all over bread pieces in the pan.
- Gently turn over to stir veggies and bread together with a large spoon in the 9x13 inch dish. Press flat lightly with back of the spoon.
- IF MAKING THIS HYBRID AS LISTED ABOVE IN THE TEXT: add in ham to one side of the pan and tofu pieces to the other side of the pan and press down slightly into the bread/veggie/egg mixture. Skip that part if you are making it just veggie. Sprinkle evenly with 2 c. shredded Colby and Monterey Jack cheese.
- Cook on the middle oven rack at 375° for 67-70 minutes. Quiche is done when a butter knife is inserted in the center and comes out clean (it can be moist however). Let quiche sit for 10 minutes minimum to settle and cool before cooking. It will be puffy when first taken out of the oven and it will sink and settle.
This looks so delicious! I’m vegan, so it would be tough to recreate, but definitely something I would have tried in my vegetarian days.
Julie Hoag says
Yes, I love this recipe as a vegetarian and my husband and sons who are meat-eaters, they also love it! Thanks:)
Denisse | Le Petit Eats says
This looks like a really satisfying breakfast!
Julie Hoag says
Yes! I believe that is is very satisfying:) My family loves it. Thanks!
Sami Summers says
In all of the recipes that I’ve attempted in my life I have always feared the quiche. I guess I’m just afraid that it wouldn’t turn out right or maybe wouldn’t set right and I’d have a raw middle. But this sounds divine, pinning it for when I get brave.
Julie Hoag says
I hope you try this out, it’s super easy and yummy:)
I can’t say I’m a fan of quiches, but definitely know alot of people who love them, so will be sharing this with them. 🙂
Julie Hoag says
Thanks! Hope they enjoy it:)